I often find myself reading recipes here, and did again today while searching for other ways to cook lamb chops. I usually BBQ them, but I think I'm going to try this one tonight.

I wanted to add to the question/comment about "grapeseed oil". I'm sure it wasn't a typo, since grapeseed oil is wonderful for frying. It used to be next to impossible to find in markets in the California, but lately I'm seeing it more and more, and I think for good reason: It is GREAT for high heat cooking, such as searing meats, since it has a very high smoke point of 485F! I don't know of any other oil that can go that high, except for maybe motor oil. :-)

An although it doesn't have much flavor on it's own, that can be a good thing. It just does it's job of enhancing thermal transfer and lubrication, and otherwise stays out of the way.

Another big plus, in my book, is that it is oil derived from what would otherwise be a waste-product of wine and vinegar production. Because the seeds are often considered "trash", they can be obtained very cheaply, which may be the only reason it isn't otherwise prohibitively expensive, since it takes a huge number of seeds to get a pint of oil.

Thanks again for the recipe post!

BTW: If you successfully enter the confirmation code and then click 'preview', instead of 'submit', you have to enter another code when you actually submit. And on top of that, with the Mozilla Firefox browser, something is getting cached and neither the prior code nor the new challenge code works. So I had to back all the way out and re-enter my post. I don't know if it's a browser-specific problem, but figured you'd like to know about it.

Indeed, grapeseed is available and wonderful for no-smoke, neutral flavor saute. I sell a liter bottle in my winery tasting room for $11.00. Wish I could say we made it from our grapeseeds leftover after fermentation, but squeezing each of those seeds for the .5 ml oil it contains is too time consuming. I'll get my assistant winemaker on that project this crush. Most of the oil I have seen comes from Italy; ours end up as compost.

This was a stellar recipe! I get my lambchops from Costco, small meaty really thick ones. I loved that I only had to pick up the fresh rosemary! So easy, and the reduction was delicious! I made a couple of homemade frozen dinners out of the remainder. I also served a green salad, boiled tiny red potatoes, and steamed asparagus. GREAT meal!

I agree with mtangel! Not only am a lamb chop fanatic, but I love to use rosemary every chance I can get! Speaking of this recipe, I actually have lamb chops in my freezer. I think this is a sign that I should whip them out of the freezer and utilize this ultra tasty recipe. I'll be sure to take some pictures as soon as the recipe is complete. Thanks for posting!

I wanted to introduce ginger into this recipe, so I made a hybrid of two different recipes. I used the ingredients from Chu's recipe (minus the ground pepper) and added 2 Tbs of Mackay's Spiced Ginger Preserves into the marinade/sauce ingredients. I marinated as directed, browned the chops in the olive oil and removed them to a shallow baking dish. I reduced the sauce as directed, poured it over the chops, and baked them at 350 degrees F for about 40 minutes. Outstanding! I served the lamb with yellow rice and a mix of edamame and sugar snap peas, and paired it all with a pinot noir.

Thank you for the lovely recipe to try.
@Gary
Another lovely taste treat is to take your fresh rosemary stems (about the size of skewers) and thread marinated cubes of lamb, chicken, beef, fish or whole shelled prawns/shrimp alternated with marinated vegetables of your choice. We like mushrooms wrapped in bacon, onions, red bell peppers, zucchini, and tomatoes. For those of you who like rosemary but don't want the taste too strong, strip some of the leaves but leave the tip and enough leaves to flavor the kabob.
Bon Appétit!